Malted, Salted Caramel Ice Cream

T

traca

Well-known member
Okay, this my attempt at writing up an original recipe. Basically I made a caramel with a portion of the sugar, then proceeded as a normal custard-based ice cream.

Co-workers said it tasted like malted creme brulee. They've tried more than a dozen of my ice creams, and this was voted a favorite.

Malted, Salted Caramel Ice Cream

3/4 cup sugar, divided

1 cup half-and-half

2 cups heavy cream

6 large egg yolks, whisked

1/2 teaspoon salt

1/4 teaspoon vanilla extract

2/3 cup malted powder (Carnation)

Warm the half-and-half and cream in a medium sauce pan.

In a separate, tall sided pot, melt 1/2 cup sugar until it turns liquid and deepens into a medium-dark caramel color. Pour the warmed dairy over the caramel (be careful as the introduction of dairy to caramel will cause it will bubble and sputter and rise towards the top of the pot.) As the bubbles settle, some of the caramel may harden. Continue to stir over medium heat until all the caramel melts back into the dairy.

Add the salt and remaining 1/4 cup of sugar. Slowly pour the whisked egg yolks into the liquid, stirring constantly.

Stir the mixture over medium heat until it coats the back of a spatula.

Pour the custard through a strainer, then whisk in the vanilla and malted milk powder. Stir until cool over an ice bath. Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker.

 
Oh my, this looks good Traca. Perhaps you should consider

going into business with your talent/creations vs writing? Sometimes there's a "calling" that might just work out...

 
All I need is malt powder, then I'll try it. Today I plan to try Gale Gand's White Chocolate Sorbet

either Gale Gand's Vanilla Ice Cream found at FoodTV.com or Gale Gand's White Chocolate Sorbet
I'm testing recipes for the holidays. I use Lindt white chocolate

Yesterday, I made Jeni Britton's Lemon-Blueberry Frozen Yogurt for my son. I'm not sure if he's not a lemon lover or not a lover of this recipe.

"Gale Gand is a terrific baker and her latest book, Chocolate & Vanilla, is a double-sided treat of a cookbook that'll have you flipping the book over-and-over almost as much as you'll flip over the chocolate and vanilla desserts inside!

Last weekend I was invited to a birthday party, and as I flipped through the pages of her book, I was intrigued by the delicious-looking recipe for White Chocolate Sorbet, which seemed a snap to make (which held a certain attraction too, I'll admit, during this busy holiday season.)
I had a hunch this would go perfectly well with my Buckwheat Cake, which has the earthy taste of blé noir, but with a surprisingly light, delicate crumb.
Once the last of the buttery cake morsels disappeared off everyone's plates at the party, all spoons headed towards the remains of the White Chocolate Sorbet left in the container.
And soon it was all gone."

Gale Gand's White Chocolate Sorbet
About 1 quart (1 liter)

Because sorbets are less-rich than ice cream, they'll become rather firm after spending the night in the freezer. So in addition to the vanilla, I added a shot of eau-de-vie de cacao, a clear distillation of cocoa beans that has the fine fragrance of chocolate in a distinctly hi-test base for flavor as well as texture. I would imagine this would be nice with a soupçon of Chartreuse or even light rum.
And although I did a double-take when I saw the scant amount of sugar in the recipe, any skepticism was dashed when I tasted the finished sorbet, which had just the right bit of sweetness.

1 1/2 cup (375 ml) whole milk
2/3 cup (160 ml) water
1 tablespoon sugar
1 vanilla bean, halved lengthwise (or 1 teaspoon vanilla bean paste)
8 ounce (225 gr) best-quality white chocolate, finely chopped

In a medium saucepan, warm the milk, water, sugar, and vanilla bean until it's almost to a boil.
Remove from heat and add the pieces of white chocolate, whisking until they're melted. Strain through a fine-mesh sieve into a large bowl set within a larger bowl of ice. (Rinse and air-dry the vanilla bean, and reserve it for another use.)
Stir the mixture until cool.
Freeze in your ice cream maker according to the manufacturer's instructions.
(Note: If you chill the mixture in the refrigerator for several hours, there's likely to be a white chocolate disk hardened onto the surface of the mixture when you go to churn it, so it's recommended to freeze it just after it's been chilled over the ice bath.)

http://www.davidlebovitz.com/archives/2006/12/gale_gands_whit.html

 
I'll be very curious to hear your results. I believe the salt measurement is

on the conservative side. Taste it, you may need to add less or more (although I think it's pretty close.) I was grabbing pinch after pinch, tasting away, but not measuring.

 
I hunted high and low for it in the baking isle, but it turned up along with the powdered drinks

like Nestle Quick. In the Perfect Scoop, david mentioned that Carnation or Horlick's are the brands to get. He's right. I forgot which brands and when I finally founded malt powder, I bought the Ovaltine (vanilla). It's not the same.

Maybe your grocery store would be willing to order it for you?

 
I was going to mention that - it is near the chocolate syrups, Nestle Quik etc at our stores.

And that is a great idea to store it in the freezer - mine always expires before I use it all.

 
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